9 Answers
9

Yes, you can save it and add it to soups such as Minestrone for additional flavor. Once the soup is done, remove and discard the rind. For extended storage, keep it in a bag in the freezer until you have need for it.

Parmesan rind is really good in the Minestrone Soup. Also, try it the next time you are slow cooking your fresh tomato sauce. The rind adds just that certain something to the sauce that grating the cheese does not do.

In a restaurant my brother worked in they would cook the rind up in the pasta water for staff food. Then they would server the pasta with the chopped up rind in it. Apparently the pieces of rind were fought over.